Prep 5 mins
Cook 0 mins
This recipe was created for the Wild Card Fish and Seafood Challenge for ZWT6.
- 1 tablespoon dried summer savory
- 1 tablespoon fresh chives, chopped
- 2 teaspoons dried lavender, lightly crushed
- 2 teaspoons dried thyme
- 1 teaspoon salt
- 1⁄2 teaspoon fresh ground black pepper
- Combine all ingredients and stir well.
- Rub on both sides of fish.
- Let stand 15 minutes before cooking as desired.
Although we eat more salmon than any other fish around here, I did use this rub on cod & was very pleased with the results, & it has prompted me to keep on hand several seasonings that I normally don't use! Definitely something I'll be making again! [Made & reviewed during ZWT6 for Family Picks]
5 stars for an authentic list of British ingredients before I even tasted this. I love any recipe that uses savory, an underused herb in my opinion. My only concern was the amount of salt, but I cut it right back to personal taste. I made this with fresh summer savory as I don't have any dried - yet! I used last year's dried lavender and thyme, with fresh chives as listed. I put a cod steak in the rub for 30 minutes, before pan frying it in olive oil and serving it with English Seaside Tangy Tartar Sauce for Fish and Chips and Peas in Tarragon Cream for a very flavoursome and satisfying light lunch. I made half of the amount, and I will cut back on the lavender next time, as dried lavender can be quite pungent! Not by much, just 1/4 teaspoon. An unusual and extremely tasty rub, I can see this working well with chicken and pork too. Thanks so much for posting this unique recipe, it made me smile whilst I prepared it, to use such beautiful scented herbs for later tactile eating was a joy! Made for the Seafood Wild Card Challenge and ZWT6, for the Whine and Cheese Gang. FT:-)